A few basic guidelines in storage and service will go a long way to enhance your enjoyment of wine. The idea is to recognize which of your needs are most important when selecting a wine, its proper serving temperature, and glassware to accommodate the occasion, whether casual or formal.

Once you have purchased wine, whether it's a few bottles or several cases, the issue of storage must be addressed. Since most wine is consumed within 24 to 48 hours of purchase, for many wine lovers a small rack away from a direct heat source provides an ideal solution. If you plan to collect fine wines that benefit from additional bottle maturation, proper storage is essential. Before choosing a space be sure it will be large enough to accommodate future purchases. In some cases, vacant space beneath a stairway is sufficient, in others it may be necessary to allow for hundreds of wines stored both as individually racked bottles and full cases.

One of wine's greatest enemies is extreme heat. Temperatures greater than 70 degrees Fahrenheit will age a wine more quickly, and can also "cook" a wine until the fruit character becomes blunted, resulting in flat aromas and flavors. Equally important is the rate at which temperature changes. Rapid temperature fluctuations may cause pressure changes within a bottle, forcing the cork upwards and allowing leaks while permitting air to enter the bottle. Air is another of wine's enemies. Any prolonged exposure will lead to oxidation, which produces a brownish color and Sherry-like flavors.

Therefore it is important to have a cool space with constant temperature for long-term storage. If your storage area is naturally cool (for example, a below-ground cellar), that's fine; if not, it may be necessary to invest in a cooling unit. Light may also harm wine over time. Bottles should be kept from direct sunlight, preferably in darkness, and should be stored on their sides, either in cases or racked.

Humidity is more controversial but it's nothing to worry about unless you're keeping wines for the long-term. Some experts advocate a constant humidity of 70 percent to prevent corks from drying out, while others maintain that if a bottle is on its side, the cork is constantly in contact with moisture inside the bottle and external humidity is ineffectual.

Most wines may simply be opened and served. Sparkling wines, dessert wines and light-bodied whites need to be chilled to preserve their freshness and fruitiness (34 to 50 degrees Fahrenheit), while fuller-bodied whites such as Chardonnay and white Rhônes may be served slightly warmer. Light reds (most Beaujolais, Pinot Noir, Cabernet Franc from the Loire Valley) benefit from being served slightly cooler than full-bodied reds such as Australian Cabernet and Shiraz, California Cabernet and Meritage blends, Bordeaux and Rhône, which are best at cellar temperature (55 to 65 degrees Fahrenheit). Of course, these are general guidelines, and individual tastes may vary.

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